If you’re choosing speculaas for someone with coeliac disease, look for a product whose current packaging says ‘gluten-free’ or displays the Crossed Grain symbol. Then check the allergen list: gluten-free doesn’t automatically mean free from egg, milk, nuts, soya, lupin or wheat. Small, ready-made biscuits are handy for handing out; baking your own gives you more control over the recipe, but you’ll need to check every ingredient and avoid contact with products containing gluten.
If you’re bringing speculaas to a Vlaggetjesdag gathering, start by checking for a gluten-free label on the packaging. The Netherlands Nutrition Centre also highlights the importance of avoiding contact with food containing gluten.
Gluten-free biscuits can still contain other allergens. Check the ingredients and allergy warnings for each product, including for egg, milk, nuts, lupin, soya or sesame.
Small, ready-made biscuits can be handed out straight away. A filled biscuit is a different-sized portion, while baking your own gives you the flexibility to adjust the recipe and quantity.
Start with the gluten-free label on the packaging you’re buying. Then check for any other allergens and decide whether small sharing biscuits, an individual biscuit or a homemade option is right for your Vlaggetjesdag gathering.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Gluten-free label | Check the current packaging for the words ‘gluten-free’ or the Crossed Grain symbol. When serving, take care to avoid contact with ordinary biscuits. | If I’m bringing speculaas for someone with coeliac disease, I also want to stop crumbs containing gluten getting near the biscuits. For around 50% of consumers, choosing a gluten-free option comes first. |
| Other allergens | Check the ingredients list and distinguish between ‘contains’ and ‘may contain’ information. | If I also need to cater for an egg, nut or other food allergy, a ‘gluten-free’ label on its own isn’t enough. For around 30% of consumers, checking for other allergens is the top priority. |
| Type of treat | Check the packaging and portion size; if baking your own, check every ingredient and how it’s prepared. | For a visit, I want to be able to choose between small sharing biscuits, an individual filled biscuit or an adapted recipe. The way the biscuits are served is the deciding factor for around 20% of consumers, once the gluten-free basics have been checked. |
Gluten-free speculaas can still contain egg, milk, nuts, lupin, soya or sesame. For example, Albert Heijn lists egg and possible traces of sesame and nuts in its standard gluten-free speculaas.
Check the ingredients and allergen information for each biscuit, even if another product from the same brand was suitable before.
An online description or a pack you bought previously may not match the packaging in front of you now.
Check the label on the speculaas you’ve actually bought again before serving the biscuits.
For the Schär Speculoos and Consenza Speculaasjes listings reviewed, Jumbo says these products are no longer part of its online range.
Use product information to compare ingredients, but check availability with the shop you plan to buy from.
For someone with coeliac disease, contact with crumbs or flour containing gluten is also a concern. The Netherlands Nutrition Centre stresses the importance of preventing cross-contamination.
Check all the ingredients and use clean worktops and utensils. Keep the gluten-free biscuits separate from ordinary speculaas when serving.
Albert Heijn lists both a 125 g pack of standard gluten-free speculaas and a 60 g gluten-free filled speculaas biscuit. They’re different products with different ingredients.
Jumbo lists a 125 g pack of gluten-free speculaas in this range.
Schär has a separate Speculoos range for anyone looking to compare the ingredients in speculaas-style biscuits.
Consenza Speculaasjes are a separate gluten-free product whose ingredients and allergens you can compare.
Look for the words ‘gluten-free’ or the Crossed Grain symbol on the current packaging. Then check the other ingredients and avoid contact with products containing gluten during preparation and serving.
No, the terms aren’t interchangeable. Albert Heijn also lists wheat in the allergy information for its gluten-free filled speculaas biscuit, so if you need to avoid wheat, check the allergen list for the specific product.
Check every ingredient and use clean worktops and utensils to stop flour or crumbs containing gluten getting into the dough. Keep the biscuits separate when serving, too; the Netherlands Nutrition Centre highlights the importance of preventing cross-contamination for people with coeliac disease.
No, not every guest needs a gluten-free option. If you’re serving both ordinary and gluten-free speculaas, keep the biscuits separate and make it clear which pack the gluten-free biscuits came from.
